Kumara Curry

4 kumara, cut into chunky pieces

¼ c cooking oil

Curry Sauce

3 tbsp oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp yellow mustard seeds

½ tsp garam masala

1 medium sized onion, diced (approx.1 cup)

2 tsp ginger, finely grated

3 cloves garlic, crushed

1 green chilli, diced

6 ripe tomatoes, diced (or 300g can of Italian tomatoes)

½ tsp turmeric powder

2 lemons, juiced

1 tbsp brown sugar

500 ml water

150 ml coconut cream

salt & ground black pepper to taste

To Serve

diced cucumber & tomatoes

coriander leaves

Roti bread

Basmati rice

Preheat oven to 200°C. Add the kumara to a baking dish and toss in the oil. Bake for 10 mins only, so it remains firm.

Place the oil into a solid saucepan and bring to a shimmering heat. Add the cumin, coriander, mustard seed, garam masala and fry until the mustard seeds are popping. Taking care not to colour the mix too much.
Add the onions, ginger, garlic, chilli, and cook stirring until lightly browned.
Add the tomatoes, turmeric, lemon juice, sugar and water. Bring to the boil, then add the kumara and coconut cream. Season with a teaspoon of salt and a good grind of black pepper. Simmer until the kumara is cooked and the gravy has reduced to a nice coating consistency. Check seasoning.
Garnish with coriander leaves and serve with roti bread, steamed Basmati rice, and diced cucumber & tomatoes.

Serves 4 – 6 – Vegan

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